I’ve been back in the kitchen this week, making something deliciously sweet and impressive for the Easter holidays. I’ve come up with a dessert that is very easy to make, inspired by the flavours of Italy, and is everything you want to round off a celebratory Easter meal (but with no chocolate in sight – gasp, shock, horror!).
You can add your own choice of chopped dried or candied fruit and nuts – it’s a great recipe to use up the bits and pieces you have leftover (and you could even add chunks of chocolate if you really want to!). Flavoured with marzipan, mincemeat and Marsala wine, it’s a dessert that would also be right at home on the Christmas table as well.
Here’s what to do:
- 115g golden marzipan (use plain if you prefer but the golden variety adds a little colour to the semifreddo), chopped
- 600ml dairy-free single “cream” (I use oat cream, but soya cream or canned coconut milk would also work)
- 150g vegan mincemeat
- 100g glacé cherries, chopped
- 25g pistachio nuts, chopped
- 3 tbsp. Marsala wine (or use sweet sherry or cherry brandy)
- Extra cherries and pistachios to decorate
- Line a 1kg loaf tin with a double layer of cling film. Put the marzipan in a saucepan and pour over the dairy-free “cream”. Heat gently, stirring, until melted together.
- Remove from the heat, mix well then stir in the remaining ingredients and leave to cool completely.
- Transfer to a freezer container at least 1.1l capacity, cover and freeze for 2 to 2½ hours until starting to turn slushy. Mix well then freeze for a further hour or so until icy and stiffened. Mix well to distribute all the pieces and pack into the loaf tin. Freeze for at least 2 hours to firm up enough to slice. For prolonged freezing, fold over the cling film and wrap in foil. Keep in the freezer for up to 3 months.
- To serve, gently ease the semifreddo from the tin using the cling film. Place on a serving plate and discard the cling film. Scatter with more cherries and pistachios. Slice, serve and enjoy! Happy Easter everyone 🙂